German Potato Salad
This recipe prepares a classic German Potato Salad, featuring tender new potatoes dressed in a warm, tangy vinaigrette made from crispy bacon, softened onions, chicken stock, and apple cider vinegar. Finished with fresh chives, it can be served warm or at room temperature, making it a versatile and flavorful side dish perfect for any meal.
Equipment
- 1 Medium Saucepan For boiling potatoes
- 1 Colander For draining potatoes
- 1 Large Straight-Sided Sauté Pan For cooking bacon, onions, and finishing the salad
- 1 Chef's knife For cutting potatoes, bacon, onion, and chives
- 1 Cutting Board For preparing ingredients safely
Ingredients
Main
- 2 pounds white new potatoes cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices cut into lardons
- 1 onion cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives finely chopped
Instructions
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes
1. Always start potatoes in cold, generously salted water for even cooking. This prevents the outsides from overcooking while the insides remain raw. New potatoes are ideal as they hold their shape well.
2. When cooking bacon, render it slowly over medium heat. This extracts maximum fat and ensures crispy, flavorful lardons without burning.
3. Cook the onions until they are truly soft and aromatic, not just translucent. This allows their natural sweetness to develop, balancing the tanginess of the vinegar.
4. Adding warm potatoes to the dressing allows them to absorb the flavors more effectively. Ensure the liquid is fully absorbed for a rich, cohesive salad.
5. Taste and adjust seasoning at the end; the saltiness of the bacon and stock can vary. A pinch of black pepper can also enhance the flavor.
2. When cooking bacon, render it slowly over medium heat. This extracts maximum fat and ensures crispy, flavorful lardons without burning.
3. Cook the onions until they are truly soft and aromatic, not just translucent. This allows their natural sweetness to develop, balancing the tanginess of the vinegar.
4. Adding warm potatoes to the dressing allows them to absorb the flavors more effectively. Ensure the liquid is fully absorbed for a rich, cohesive salad.
5. Taste and adjust seasoning at the end; the saltiness of the bacon and stock can vary. A pinch of black pepper can also enhance the flavor.